"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for CHOCOLATE ECLAIR CAKE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Volk Miller


Cake ingredients:

2 sm. pkgs. vanilla instant pudding
3 cups milk
1 (8 oz.) Cool Whip
1 pkg. graham crackers
Icing ingredients:

4 Tbsp cocoa
4 Tbsp butter, soft
2 Tbsp white Karo syrup
1 1/2 cups powdered sugar
2 tsp vanilla

Make vanilla pudding with just 3 cups of milk. Mix Cool Whip with pudding.
Layer in a 9 x 13 inch pan as follows:
layer whole graham crackers, then 1/2 Cool Whip mixture, then layer graham crackers, then other 1/2 of Cool Whip mixture.Then top with graham crackers (one layer).
Frost with chocolate frosting for Eclair Cake.
Mix ingredients thoroughly. Add a little milk if frosting is too thick.
Drizzle over cake. Icing will harden somewhat.

Number Of Servings:
Number Of Servings:




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